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Oven Baked 3-Ingredients Buttermilk Baked Potatoes

These Buttermilk Baked Potatoes bake up creamy, tangy, and comforting with bronzed, lightly crisp skins. Made with potatoes, full-fat buttermilk, and butter, they are an easy side dish that feels special with very little fuss.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 240 kcal

Ingredients
  

  • 2 pounds small to medium russet or Yukon Gold potatoes scrubbed well and dried completely; halve lengthwise if larger than a small fist
  • 2 cups full-fat buttermilk shaken well before pouring; use enough to come halfway to three-quarters up the potatoes
  • 4 tablespoons unsalted butter cut into little pieces, plus more for the dish if buttering
  • 1 teaspoon kosher salt optional; use less if using salted butter or if cautious about salt
  • 1/2 teaspoon freshly ground black pepper optional

Instructions
 

  • Heat the oven to 375°F and lightly butter or spray a 9x13-inch glass casserole dish.
  • Scrub the potatoes very well, dry them thoroughly, and leave the skins on; if any potato is larger than a small fist, cut it in half lengthwise.
  • Arrange the potatoes in one layer in the prepared casserole dish, placing any halved potatoes cut-side down and keeping them nestled snugly without stacking.
  • Pour the buttermilk evenly over the potatoes so it comes about halfway to three-quarters of the way up their sides, using a little more or less than 2 cups as needed.
  • Dot the potatoes with the butter pieces, spreading them around evenly, then sprinkle with kosher salt and black pepper if using.
  • Cover the dish tightly with foil and bake for 45 to 55 minutes, until the potatoes are just tender when pierced with a fork; the buttermilk may look separated and thickened.
  • Carefully remove the foil, spoon some of the thickened buttermilk from the bottom of the dish over the tops of the potatoes, and return the dish to the oven uncovered for 25 to 35 minutes, until the skins and tops are golden and lightly crisp and the centers are soft.
  • Let the potatoes rest for 5 to 10 minutes after baking, then serve hot with plenty of the creamy buttermilk spooned over each portion.

Notes

Cover leftovers with foil and refrigerate for a few days. To reheat, cover the dish with foil and warm in a 325°F oven until heated through; leftover potatoes can also be mashed into the thickened buttermilk cream for an easy tangy mashed potato side.

Nutrition

Calories: 240kcal
Keyword Baked Potatoes, Buttermilk Baked Potatoes, buttermilk potatoes, creamy potatoes, easy potato side dish, oven baked potatoes
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